This document stipulates the terms and definitions of prepared pickled fish, raw and auxiliary materials, technical requirements, production and processing processes, test methods, inspection rules, labels, packaging, transportation and storage, consumption methods, sales and traceability recalls. This document applies to edible fresh and frozen fish fillets as raw materials, which are washed, sliced, drained, pickled, inner packaged, quick-frozen and other production processes, and then equipped with independent packaging (sauerkraut packets, seasoning packets, spice packets) Non-ready-to-eat pickled fish that is packaged in a combination of multiple or one kind and stored, transported and sold under low temperature conditions of ≤-18°C.